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Main Course

Malabar Special Ghee Rice | Neychoru

Among the many delicacies that Malabar offers, Malabar Special Ghee Rice, also known as Neychoru, holds a special place.

Ingredientsfor 8 servings

4 cup Biriyani rice/Basmati
6 cup Water
4-5 tbsp Water
2 nos Onion — thinly sliced
10 nos Cashew nuts
2 tbsp Raisins
3 nos Garlic — crushed
3 piece Cinnamon (Karugapatta)
2 nos Cardamom (Elakka)
4 nos Cloves (Grambu)
Curry leaves, a few
1 nos Carrot
4 tbsp Ghee
Coriander leaves, a few — chopped
Salt, as needed

Preparation

Step 1
Wash rice and drain water completely.
Step 2
Set a pan over medium heat and pour in the oil or kadai, add thinly sliced onion and fry it. When onion starts to turn golden in color here and there, add cashew nuts and raisins. Fry it for few more seconds and transfer into a plate. Add chopped coriander leaves.
Step 3
Fry crushed garlic in the same oil until golden brown and keep it with the fried onion. Set aside.
Step 4
Heat a 5 littre pressure cooker with a combination of ghee and oil. We can use the same oil that we used for frying the onion. Temper with the whole spices.
Step 5
Add water and required salt. Stir everything together thoroughly and bring to boil. Then add drained rice and close the lid.
Step 6
Put the flame to medium and give one whistle. Never add rice before the water boils. For my cooker and stove,1 whistle in medium flame was optimum. Please adjust according to yours. For example, when the whistle comes too fast and short, you can give it one more whistle.
Step 7
Let pressure go down naturally. Once done, open and add chopped carrot, if we add the chopped carrots while cooking, the rice will lose its exact colour. That's why we add it after cooking the rice. Add half of the fried onion mix and fluff the rice gently. Give 10 minutes standing time before serving.
Step 8
Garnish with remaining fried onion, garlic and chopped coriander leaves.

Tip

Soak the rice for at least 20 minutes before cooking. This ensures even cooking and prevents the grains from breaking.

Malabar Special Ghee RiceNeychoru

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Main Course

Malabar Special Ghee Rice | Neychoru

Among the many delicacies that Malabar offers, Malabar Special Ghee Rice, also known as Neychoru, holds a special place.

Ingredientsfor 8 servings

4 cup Biriyani rice/Basmati
6 cup Water
4-5 tbsp Water
2 nos Onion — thinly sliced
10 nos Cashew nuts
2 tbsp Raisins
3 nos Garlic — crushed
3 piece Cinnamon (Karugapatta)
2 nos Cardamom (Elakka)
4 nos Cloves (Grambu)
Curry leaves, a few
1 nos Carrot
4 tbsp Ghee
Coriander leaves, a few — chopped
Salt, as needed

Preparation

Step 1
Wash rice and drain water completely.
Step 2
Set a pan over medium heat and pour in the oil or kadai, add thinly sliced onion and fry it. When onion starts to turn golden in color here and there, add cashew nuts and raisins. Fry it for few more seconds and transfer into a plate. Add chopped coriander leaves.
Step 3
Fry crushed garlic in the same oil until golden brown and keep it with the fried onion. Set aside.
Step 4
Heat a 5 littre pressure cooker with a combination of ghee and oil. We can use the same oil that we used for frying the onion. Temper with the whole spices.
Step 5
Add water and required salt. Stir everything together thoroughly and bring to boil. Then add drained rice and close the lid.
Step 6
Put the flame to medium and give one whistle. Never add rice before the water boils. For my cooker and stove,1 whistle in medium flame was optimum. Please adjust according to yours. For example, when the whistle comes too fast and short, you can give it one more whistle.
Step 7
Let pressure go down naturally. Once done, open and add chopped carrot, if we add the chopped carrots while cooking, the rice will lose its exact colour. That's why we add it after cooking the rice. Add half of the fried onion mix and fluff the rice gently. Give 10 minutes standing time before serving.
Step 8
Garnish with remaining fried onion, garlic and chopped coriander leaves.